Grilled Salmon & Panzanella Salad

Ingredients

• Grilled Salmon
• 1 1/4 lbs salmon ~5 ounces per serving
• 1 tbsp lemon juice
• 1/3 tbsp olive oil
• 1/2 tsp ground black pepper
• Panzanella Salad
• 1 medium cucumber peeled, diced 1/2″
• 1 large tomato heirloom or any fresh variety, sliced
• 2 ounces frozen peas thawed
• 1/4 medium red onion trimmed, diced 1/4″
• 1/2 medium red pepper trimmed, diced 1/2″
• 1 ounce Kalamata olives pitted
• 1/4 ounce capers
• 2 tsp garlic peeled and minced
• 1/4 lb fresh watercress stems removed
• 2 Tbsp basil leaves, very thinly sliced
• 1/4 tsp ground black pepper
• • Salad Toppings
• 1/2 cup salad dressing citrus-style vinagrette
• 1/4 cup shredded parmesan cheese

Instructions:

1. Preheat grill or pan to 350 F.
2. Coat salmon with olive oil, lemon juice, and ground pepper.
3. Cook salmon until internal temperature reaches 145 F (2-3 minutes on each side).

Panzanella Salad

1. Add all ingredients and toss to mix. Add salad toppings – salad dressing, and parmesan cheese right before service.